Loaded potatoes pack a punch

INGREDIENTS

4 sweet potatoes 2 cups water Refried black beans:

1 white onion, diced 3 cloves garlic, minced 1 jalapeño, seeded and minced 4 cups vegetable stock ½ tablespoon ground cumin

3 cups black beans, cooked and drained

Salt and pepper to taste Pine nut “sour cream” ingredients:

1 cup pine nuts 1½ tablespoons fresh lemon juice

1 teaspoon apple cider vinegar ½ cup water 1/8 teaspoon salt Optional toppings:

Tomato Avocado

INSTRUCTIONS

For sweet potatoes: Rinse and scrub the sweet potatoes clean. Place the steamer basket and 2 cups of water in and Instant Pot or a pressure cooker. Add the clean sweet potatoes. Seal the lid on Instant Pot and manually set the time for 17 minutes. Let the pressure reduce naturally. Total time in the Instant Pot is about 30 minutes for sweet potatoes to be tender. Ready to serve with favorite toppings of refried black beans, tomatoes, avocado and touch of pine nut “sour cream.” Serves 4 to 6.

Note: If you don’t have a pressure cooker, roast in the oven at 400 degrees for 45 minutes to an hour until fork-tender. To make refried black

beans: In a hot pan, add onions and reduce the heat to medium. Add a tablespoon at a time of broth if the onions begin to stick. Once the onions are translucent, then add garlic, jalapeño and then the cumin. Stir. Add in ¼ cup of vegetable stock to deglaze the pan and help caramelize the onion. Add the beans and all the rest of the vegetable stock and bring to a simmer. Simmer for a few

minutes until the beans are soft. Using a masher, mash the beans in the pan until smooth. Season with salt and pepper. Time: 1 hour. Serves 4 to 6. For pine nut “sour

cream”: Place all the ingredients in a high-powered blender like a Vitamix or a NutriBullet for 1 minute and blend. Ready to serve. Serves 6 to 8. Refrigerate for 5 to 6 days.